I love quick and easy meals for our busy weeknights. We cook a lot of our meals in cast iron. I’m a traditionalist and an old-fashioned kinda girl, so cast iron fits our household perfectly! I even bake in cast iron. Have you ever baked a pie in cast iron? Once you do, you’ll probably never bake one in a traditional pie dish again. So if you’re in the mood for pie, try my Blueberry Skillet Pie, Best Ever Homemade Apple Pie, and Cast Iron Peach Pie. Oh, those are so good!

How to marinate chicken for fajitas:

Step 1: Place the marinade ingredients in a large Ziploc bag and press around with your fingers. Place the flattened chicken in the bag and refrigerate for 2 to 24 hours.

How to make easy chicken fajitas:

Step 1: Heat 2 tablespoons of corn oil in a large skillet over medium to high heat. Brown the chicken breasts on both sides, about 3 minutes each side. Use tongs to turn chicken.

Step 2: Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.

Step 3: Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn oil if needed as they cook. Use a wooden spoon to stir occasionally. Season with salt and black pepper to taste. Cook until softened but still a bit firm, about 8-10 minutes.

Step 4: Slice the chicken into strips and place back in the cooked peppers and onions.

Step 5: Make the chipotle lime crema by stirring together sour cream, mayonnaise, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.

Step 6: Serve the fajitas on flour or corn tortillas and top with desired toppings such as chipotle lime crema, diced fresh tomatoes, sliced avocados, and Mexican blend shredded cheese.

Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. There are so many great uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola Corn Oil has a neutral taste, therefore the natural flavors of your food shine through. Mazola has a smoke point much higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. And while many home cooks may not realize that all cooking oils have a smoke point, once exceeded, it not only negatively affects the food’s flavor, but also the nutritional value.

Don’t be scared of cooking in cast iron! Lodge Cast Iron has some great tips of how to keep your cast iron in tip top shape! They also have a great video of how to easily season your cast iron in the oven! These pans are so easy to maintain and clean. We like to keep them hung on the wall on a hanger my husband made. I keep the smaller cast iron pans in the drawer below the oven.

Optional toppings:

Instructions

In a large Ziploc bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine.

Lightly flatten the chicken by placing one piece at a time inside a plastic bag or between two pieces of plastic wrap. Use a wooden rolling pin or a meat tenderizer to flatten the chicken slightly and make it even thickness.

Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours.

Heat 2 tablespoons of corn oil in a large skillet over medium to high heat. Brown the chicken breasts on both sides, about 3 minutes each side. Use tongs to turn chicken.

Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.

Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn oil if needed as they cook. Use a wooden spoon to stir occasionally. Season with salt and black pepper to taste. Cook until softened but still a bit firm, about 8-10 minutes.

Slice the chicken into strips and place back in the cooked peppers and onions.

Make the chipotle lime crema by stirring together the sour cream, mayonnaise, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.

Serve the fajitas on flour or corn tortillas and top with desired toppings such as chipotle lime crema, diced fresh tomatoes, sliced avocados, and Mexican blend shredded cheese.

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New England Farmgirl

Meet Jessica

Jessica Robinson is the editor, recipe developer and photographer of A Farmgirl’s Kitchen, a blog which features local food and farming, household tips, old-fashioned recipes, ideas for backyard entertaining, and life behind the scenes at the farm. Jessica was raised on a small farm in Connecticut, Read More…